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Home Cooking | Forum profile
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Forum profile page for Home Cooking on http://www.chow.com.
This report page is the aggregated overview from a single forum: Home Cooking, located on the Message Board at http://www.chow.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Home Cooking" on the Message Board at http://www.chow.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Home Cooking:
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Week
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Month
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3 Months
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Threads:
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895
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2,465
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6,318
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Post:
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3,574
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10,010
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25,296
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Home Cooking Posting activity graph:
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Top authors during last week:
user's latest post:
Eggnog-why separate eggs?
Published (2009-11-21 18:41:00)
gfr1111: No "wrong" way to make eggnog, just a lot of variations! I haven't tried stablizing the egg whites with cream of tartare, which helps to increase the volume and the heat tolerance (not an issue here) but even so, eventually the whipped whites will separate and end up at the top of the nog. Not necessarily a bad thing. I have seen, but never tried, similar recipes that include whipped cream folded in along with...
user's latest post:
What's for dinner Part XIII?
Published (2009-11-21 09:14:00)
We're going out for dinner with friends, but not before meeting at our place for drinks and apps. Will be pouring champagne in honor of their engagement and nibbling on Castelvetrano olives, ciabatta, herbed olive oil, some local pepperoni, figs, and maybe pistachios.
user's latest post:
Help! How to cook sausage...
Published (2009-11-21 21:00:00)
I agree with you, todao. In this situation, I would bake the patties.
user's latest post:
Grate or grind solid suet for...
Published (2009-11-15 19:50:00)
Hi Athena, I don't know if you posted the recipe, but I'm assuming you did, based on the Chowhound note. If you don't mind paraphrasing, I would still really appreciate it!!! Thanks.
user's latest post:
can i make this two days before...
Published (2009-11-21 09:20:00)
The simple answer is of course you can. For example, I've purchased pies at Costco stores and eaten them days later and they were still quite good. Have you considered packing your items in a small cooler and baking on Wednesday at your son's home. You can pre prep the pie or assemble it when you get there. This way you will not have concerns of the pie breaking or getting crushed.
user's latest post:
"Out of one, many!"...
Published (2009-11-20 13:42:00)
A process of making the good sublime! Brava, MMR.
user's latest post:
Stuffing from a box -- best...
Published (2009-11-21 18:07:00)
pepp farm in the bag is much more in volume than the boxes. and as far as i know, there is not added sodium as much as in the boxed "ready made" varieties. http://www.pepperidgefarm.com/Product... Pepperidge Farm® Meals & Accompaniments Herb Seasoned Stuffing Nutrition Facts* Amount per Serving (serving size) = 3/4c Calories 170 Sugars 2g Total Fat 2g Protein 5g Sat. Fat 0.5g Trans Fat 0g % Daily Values**...
user's latest post:
Antipasto Platter Ideas Please!
Published (2009-11-21 18:54:00)
sundried tomatoes, reconst. in red wine grilled eggplant sliced onions roasted red peppers roasted garlic cloves pickled veggies roasted asparagus spears artichokes in olive oil sliced ciabatta bread lots of cracked black pepper assorted olives and quality cheese (Italian) all go on my platters. Great suggestions above. Good luck!
user's latest post:
Dark vs. Light corn syrup?
Published (2009-11-21 10:51:00)
Depends entirely on the grade of maple syrup. If you want strong maple flavor you need grade B or lower. Grade A's are lighter in color and flavor. I never buy it. And absolutely avoid "pancake syrup". Dark corn syrup will complement maple more than light will but either is acceptable.
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Latest active threads on Home Cooking::
Started 5 months, 2 weeks ago (2009-06-08 08:46:00)
by duck833
I do lots of paella for small, medium and large crowds. Your method will work, you just won't have that great crunchy stuff on the bottle of the pan.
Started 19 hours, 26 minutes ago (2009-11-22 19:47:00)
by phofiend
No answer except taste and use you own judgment. But I would probably save it for gravy, or use it to flavor sauteed vegetables. That's precious stuff.
Started 3 months ago (2009-08-19 12:53:00)
by LJS
Well, I am at work, but I sincerely hope my husband is happily chopping stuff for gazpacho and prepping pan-fried halibut. Good luck with those spring rolls...how do you wrap 'em for the freezer?
Started 23 hours, 50 minutes ago (2009-11-22 15:23:00)
by ChristinaMason
I wouldn't do the sour cream and chive, because 1) that doesn't sound like a good foil for turkey gravy and 2) too much fat swimming in the recipe for a meal that's already pretty heavy. The horseradish and gouda one sounds good, esp. if you leave the skins on the redskin potatoes. We make a redskin mash with a little cottage cheese stirred in, which gives them a slight tang (and I swear ...
Started 2 days, 13 hours ago (2009-11-21 01:58:00)
by Lisbet
There is a Cranberry Cake here: http://www.vanillagarlic.com/2009/10/...
Started 19 hours, 31 minutes ago (2009-11-22 19:42:00)
by phofiend
I would roast it with the remaining fat cap on top so that it bastes the meat as it renders. Keep the skin on until almost done. For the last half hour, I remove the skin, score the blanket of fat, and rub it with whatever spice mixture you prefer. I like crushed garlic, garlic, thyme, and mustard. Increase oven temp to 425 and roast until the fat browns and crisps. I don't cover any roasts as I...
Started 2 weeks, 1 day ago (2009-11-08 09:10:00)
by rudeboy
oops i should have added - How did your Mom Weirdly dry brine and smoke Heritage Turkeky!!!
Started 1 day, 8 hours ago (2009-11-22 07:07:00)
by ch_smooth
i think gravlax will last a month in the fridge since it's cured. i wouldn't freeze it as defrosting would make it watery. you should be good with the satay and meatballs tho.
Started 1 day, 3 hours ago (2009-11-22 11:19:00)
by Bryn
I wouldn't use a trash bag, as they aren't food grade plastic. Also some are scented and you don't want "fresh" smelling turkey. Ziploc makes really big bags that you could use.
Started 1 day ago (2009-11-22 14:56:00)
by bluemoon4515
I think I'm coming to your house! I love meringue on anything, so it sounds delicious to me. I've never had it made with brown sugar on a pie, but I've had brown sugar meringue cookies and they were pretty good...so I'd imagine it's possible.
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Hot threads for last week on Home Cooking::
Started 2 weeks ago (2009-11-09 08:24:00)
by Pata_Negra
lamb and rice. some sort of made up biryani.
Started 1 week ago (2009-11-16 05:03:00)
by Porscheboy
WOW! What a great batch of suggestions. Previously looked at the Fried Pizza, picture showed whole slice and that's to much, but bite size is great idea. The fried Green beans is something I'm deffinately going to try on my own. Like the Fried Potstickers idea as well. Fried Alligator balls and fried boudin balls are staples in La, so not different for us. Fellow foodie told me that he saw...
Started 1 week, 5 days ago (2009-11-11 09:43:00)
by fmcoxe6188
We always make any pies the day before-and then have to hide them from ourselves so we dont eat them Wed night. Cranberry sauce is also made the day ahead, and then this year I think Im doing a roasted veggie salad-and Ill do the roasting of all of those the day before.
Started 1 week ago (2009-11-16 12:09:00)
by junglekitte
I have made the recipe on epicurious.com many, many times and I think you absolutely cannot improve on it. It's perfect. http://www.epicurious.com/recipes/foo...
Started 1 day, 4 hours ago (2009-11-22 10:22:00)
by jeanmarieok
The Bread Baker's Apprentice by Peter Reinhart has some recipes that are great for a beginner. There are some recipes that are kind of fussy, but there are quite a few that are just really good basic recipes. He has a lot of bread baking theory in his books, which is helpful for understanding the 'why'.....
Started 4 days, 22 hours ago (2009-11-18 16:45:00)
by JasmineG
I've been wishing I had a vegetarian at my dinner (or just a few more people) to justify making the stuffed roast pumpkin with cheese fondue from the new Gourmet cookbook: picture and recipe here: http://www.kcrw.com/etc/programs/gf/g... It looks beautiful, and would be a great main dish. You could also do a vegetable pot pie.
Started 6 days, 11 hours ago (2009-11-17 03:26:00)
by nofunlatte
I'm rather partial to apple butter and peanut butter sandwiches--maybe you could sub your pumpking butter for that. Also, pumpkin butter stirred into yogurt or cottage cheese is good (the PA Dutch way of eating apple butter is on top of cottage cheese--I've done the same with the pumpkin butter).
Started 3 days, 3 hours ago (2009-11-20 11:24:00)
by ChristinaMason
no ideas to share, just wanted to mention that the soup sounds soooo good. i've been drooling at the thought since you posted on "what's for dinner?"
Started 1 day, 18 hours ago (2009-11-21 20:15:00)
by todao
I haven't tried this one myself but if you're willing to be a pioneer: http://www.cooks.com/rec/view/0, 1937,...
Started 1 week, 2 days ago (2009-11-13 19:23:00)
by fourunder
Middle School Cafeteria Lunch: Turkey Squares........turkey pieces, stuffing and gravy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Turkey Barley Soup
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